Literature summary extracted from

Bruins, M.E.; Van Hellemond, E.W.; Janssen, A.E.; Boom, R.M.
Maillard reactions and increased enzyme inactivation during oligosaccharide synthesis by a hyperthermophilic glycosidase (2003), Biotechnol. Bioeng., 81, 546-552.

Application

EC Number	Application	Comment	Organism
3.2.1.B28	synthesis	use of CelB for oligosaccharide production from lactose in a kinetically controlled reaction. At reaction temperatures of 80°C and higher, the inactivation rate of the enzyme in the presence of sugars is increased by a factor of 2, caused by the occurrence of Maillard reactions between the sugar and the enzyme	Pyrococcus furiosus

Organism

EC Number	Organism	UniProt	Comment	Textmining
3.2.1.B28	Pyrococcus furiosus	Q51723	-	-

Substrates and Products (Substrate)

EC Number	Substrates	Comment Substrates	Organism	Products	Comment (Products)	Rev.	Reac.
3.2.1.B28	lactose + H2O	-	Pyrococcus furiosus	D-glucose + D-galactose	lactose is hydrolyzed into glucose and galactose, and then tri-, tetra-, and pentasaccharides are synthesized. The conversion rate for lactose increases with temperature, directly resulting in an increase in both the rate of hydrolysis and the rate of oligosaccharide synthesis. Because the increase in production rate is faster for oligosaccharide synthesis than for hydrolysis, relatively more oligosaccharides are produced at higher temperatures. At 50°C the optimum in oligosaccharide concentration, of which the occurrence is typical for a kinetically controlled reaction, is not yet reached after 250 h. At 95°C this optimum is reached within 4 h	r

Temperature Stability [°C]

EC Number	Temperature Stability Minimum [°C]	Temperature Stability Maximum [°C]	Comment	Organism
3.2.1.B28	80	-	at reaction temperatures of 80°C and higher, the inactivation rate of the enzyme in the presence of sugars is increased by a factor of 2, caused by the occurrence of Maillard reactions between the sugar and the enzyme	Pyrococcus furiosus

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Release 2023.1 (January 2023)